Freshen Up Pizza Night with Asparagus White Pizza with Prosciutto and Gremolata

Next pizza night, think beyond the red sauce. This white pizza gets a base layer of creamy ricotta, then a topping of asparagus and mozzarella. After it's baked, you place fresh prosciutto and gremolata—a green sauce made of lemon and parsley.

Unlike its South American cousin, chimichurri, Italian gremolata doesn’t have any oil and gets its tang from chopped lemon zest versus vinegar.

Yields: 4-6 servings

Prep Time: 25 mins

Total Time: 25 mins

Ingredients

• 1/2 c.

  chopped fresh flat-leaf parsley

• 1

  clove garlic, grated

• 2 tsp.

  finely grated lemon zest

• Kosher salt and freshly ground black pepper

• Cornmeal, for pizza peel

• 1 lb.

  fresh or frozen pizza dough, at room temperature

• Olive oil, for brushing dough

• 3/4 c.

  fresh ricotta

• 1/2 lb.

  asparagus, trimmed and thinly sliced into wide coins

• 5 oz.

  fresh mozzarella, grated (about 1 1/4 cups)

• 4

  thin slices prosciutto

Directions

1. Combine parsley, garlic, and zest in a bowl. Season with salt and pepper.

2. Preheat oven to 475°F with oven rack in the top position (about 6 inches from the heat source). Place a pizza stone or steel on rack. Dust a wood pizza peel or an unrimmed baking sheet with cornmeal.

3. Stretch or roll dough to 1/4-inch thickness (about 16 inches in diameter); place on prepared peel. Brush with oil then top with ricotta. Season with salt and pepper. Top with asparagus and mozzarella. Gently slide onto stone.

4. Bake until golden brown and crispy, 10 to 12 minutes. Top with prosciutto and gremolata.

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